What's up: Cream puffs, Caramel popcorn, Chocolate fruit and nut thins & Mixed nut brittle
Tiramisu is hands down, one of my favourite desserts. With that rich, creamy taste, a hint of cocoa and an aromatic hit of Kahlua, all in one bite. The perfect tiramisu has a good balance of liquid to cake. Soggy tiramisus are just hard to choke down no matter how good it may smell, and dry tiramisus just don’t have enough of that coffee liquor taste a good tiramisu is known for. I used an easy, egg-free recipe to whip up this classic tiramisu. This delicious coffee-flavoured, creamy Italian dessert is easy to make and requires no baking (unless you decide to make your own ladyfingers).
|Classic, simple, eggless Tiramisu|
Christmas Goodie Countdown Menu
Simple Tiramisu Recipe
Makes: 10 slices
- 16 ounces (2 cups) Mascarpone cheese (I used a substitute)
- 1 cup granulated sugar + 1 tbsp (divided)
- 1 1/2 cups brewed coffee (cooled)
- 1/2 cup Kahlua
- 40 ladyfingers (I made my own, here’s the recipe)
- 1 cup heavy cream
- Cocoa powder (for dusting)
- Prepare a 9” by 13” pan (I dusted mine with a bit of cocoa powder).
- Stir together sugar and mascarpone cheese until well mixed.
- In a separate bowl, mix together coffee and Kahlua. Quickly dip the ladyfingers into the coffee-Kahlua mixture and lay them down closely, try not to leave any gaps. Using an offset spatula, spread half the mascarpone cream mixture evenly across the ladyfingers. Place another layer of dipped ladyfingers across the top and add the rest of the mascarpone cheese.
- Beat together the heavy cream and 1 tbsp of sugar until it forms a nice, thick whipped cream with stiff peaks. Pipe or spread the whipped cream across the top.
- Refrigerate for a minimum of 2 hours to let the flavours really soak in.
- When you’re ready to serve the dessert, using a fine sieve, dust the top with about a tablespoon and a half of cocoa powder. You can also add shaved chocolate if you wish.
|Moist, rich and delicious Tiramisu for Christmas dessert|
Makes: about 2 dozen large ladyfingers
- 3 large eggs, separated
- 2 tbsp granulated sugar, divided
- 1/2 tsp vanilla extract
- 1/8 tsp cream of tartar
- 3 tbsp granulated white sugar (for dusting, optional)
- Line two baking trays with parchment paper. Preheat oven to 350F.
- Beat egg yolks with 2 tablespoons of sugar on high for five minutes until colour turns a pale yellow and mixture has thickened. Stir in the vanilla extract.
- Sift the flour over the batter, but do not stir in yet.
- In a separate bowl, whip eggs with egg beater until light and foamy. Add in cream of tartar and beat until soft peaks form. Slowly add in 3 tablespoons of sugar until stiff peaks form. In three additions, gently fold the whipped egg whites into the egg yolk mixture, mix only until just incorporated.
- Pour the mixture into a pastry bag fitted with a large 0.5”-1” round tip. Pipe the mixture, making lines about 3” to 4” long on to the prepared baking sheets. The ladyfingers puff up so be sure to leave at least an inch of space between them. Sprinkle the optional granulated sugar here if you wish.
- Bake for 8 – 10 minutes until they are golden coloured, but still spring back with a touch.
- Allow the cookies to cool for a few minutes before taking them off the pan.
|Thick, pale yellow egg yolks|
|Flour sifted over batter|
|Simple, homemade ladyfingers|
- Can’t find mascarpone cheese? Don’t worry. Pick up a pack of regular fat cream cheese, a few tablespoons of sour cream and a bit of heavy cream to make an easy (and cheaper) substitute.
- Don’t dip the ladyfingers into the coffee-Kahlua for too long. You don’t want your ladyfingers to be too soggy. Soggy ladyfingers also causes a pool of liquid to form at the bottom of your cake pan.
- Many recipes call for raw eggs to be added, but I really don’t find them necessary. The tiramisu tastes great without it and I don’t have to worry about eating raw eggs.